Rogan Josh(Modernised Version)

Rogan josh (or roghan josh) is an aromatic dish of persian origin, which is one of the signature recipes of Kashmiri Cuisine. Rogan means “oil” while josh means “heat, hot, boiling, or passionate”. Rogan josh thus means cooked in oil at intense heat.This desi dish is extremely rich in vitamin b . In addition to it’s nutritious values this dish also tastes excellent .


Kashmiri Cuisine


Bone in mutton (preferably with shanks), cut into 1 inch pieces                                                             750  Grams
Vegetable oil 1 1/4  Cups
Green cardamom pods 20
Cloves 08
Black cardamom(ilayachi) pods 06
Aniseeds(saunf) 1  teaspoon
Bay(tej patta) leaves 02
Black peppercorns 15-20 
Red onions, peeled and finely sliced 11  Large
Ginger-garlic paste 6  teaspoons
Table salt 3  teaspoons
Fennel(saunf) powder 2  tablespoons
Green cardamom powder 1  teaspoon
Kashmiri red chile paste 5  tablespoons
Plain yogurt(dahi) 1  Cup
Mutton stock 12  Cups
Garam masala powder 2  teaspoons
Coriander(dhaniya) powder 4  teaspoons
Cumin(jeera) powder 2  teaspoons
For Garnishing:  
Red onion, peeled and sliced 1  Large
Vegetable oil 1  quart



  1. The USP of this mutton dish is its brilliant red color 
  2. Rogan Josh is a rich red mutton curry from Kashmir. What I have here for you is a modernized version which is a hot seller in many restaurants.
  3. The fragrant spices like fennel and ginger dominate and give the curry a touch of the exotic.
  4. The final look of this curry is eye catching – with a thin film of oil on top. 
  5. Wash the mutton pieces under running water and drain well in a colander.
  6. To brown the onion for garnishing, place a wok on high heat and pour in 1 quart (800 ml) oil. 
  7. When small bubbles appear at the bottom of the wok, reduce the heat to medium, add the onion and cook, stirring occasionally with a slotted spoon, till well browned. 
  8. Drain with the slotted spoon and place on an absorbent paper.  Set aside.
  9. 3.Place a deep non stick pan on medium heat and pour in 1 ¼ cups (250 ml) oil.  when small bubbles appear at the bottom of the pan, add the green cardamoms, cloves, black cardamoms, aniseeds, bay leaves and black peppercorns and sauté for 30 seconds or till fragrant.
  10. Add the onions and sauté for 15 minutes or till light brown in color.  Add ginger-garlic paste and sauté for 1 minute. 
  11. Add the mutton pieces and stir well.
  12. 5.Add the salt, fennel powder, cardamom powder and red chile paste and stir.  Sauté for 2-3 minutes ensuring that all the mutton pieces are well coated with the masala.
  13. Add the yogurt and stir.  Cover with a lid and cook for 15 minutes. 
  14. Remove the lid, add the mutton stock, garam masala powder, coriander powder and cumin powder and stir. Cover the pan with the lid and seal the edges with whole wheat dough (see page 000)
  15. Reduce heat to low and cook for 1 hour or till the mutton is tender.
  16. Remove the mutton pieces from the gravy and strain the gravy into another deep non stick pan.
  17. Remove the green cardamoms, cloves, black cardamoms, aniseeds, bay leaves and black peppercorns from the residue and transfer it to a blender jar. Grind it till smooth and add it to the strained gravy. 
  18. Add the mutton pieces to this mixture and place the pan on medium heat.  Simmer for 4-5 minutes.
  19. Garnish with the browned onions and serve hot with naan or parantha . 

Tip: This dish is best enjoyed with steaming hot boiled rice. Quality of meat plays an important role in this dish. Select meat with a lot of fat.

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